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Ingredientes
- 4 x marlin steaks - (6 to 8 ounce ea) Vegetable oil
- 1 lrg carrot julienned
- 1 c. shredded red cabbage
- 1 c. thinly-sliced bok choy
- 1 c. shredded Chinese cabbage
- 1/2 x Vidalia onion thinly sliced
- 1/2 x lemon juiced
- 1/4 c. orange juice
- 2 Tbsp. honey mustard
- 3 Tbsp. poppyseed dressing Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. extra virgin olive oil - (to 1/3)
Direcciones
- Season marlin with salt and pepper, rub with extra virgin olive oil. Grill till they just turn white and are hard.
- Heat oil in a wok till very warm. Saute/fry carrots and red cabbage till just limp, add in bok choy, chinese cabbage and onion, saute/fry till hot but crisp, about 2 min.
- In a small bowl, whisk together vinaigrette ingredients, excluding the extra virgin olive oil. Slowly add in oil in a small stream till the dressing is emulsified. Place vegetables in the center of the plate. Place grilled marlin on top. Drizzle vinaigrette over marlin and around the edge of the plate. Garnish with fresh orange sections.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 295 | |
| Calories from Fat 252 | 85% |
| Total Fat 28.51g | 36% |
| Saturated Fat 3.92g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 72mg | 3% |
| Potassium 199mg | 6% |
| Total Carbs 10.87g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.93g | 5% |
| Protein 1.05g | 2% |
